I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well.
Kung Pao Chicken with Mushrooms
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn’t even have peanuts, but this version in particular is known in our house as: the best stir fry you’ve ever made. High praise indeed.
Ingredients
You will need (for two portions):
Vegetable Box Recipes
If you’re sat there looking at your kohlrabi wondering why on earth you’ve been sent a vegetable that has tentacles, fear not. I’ve been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you’ve never cooked with before so hopefully you can find a recipe for almost everything here! In this post I’ll take you through the contents of my most recent veg box and how I used everything up.
Red Lentil and Tomato Soup
Perhaps I should rename my blog ‘All That I’m Blending’ I’ve been making so much soup recently. But that’s the joy of soup isn’t it? You can pretty much throw what you’ve got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer for a rainy day.
Broccoli Stalk and Sesame Soup
If you’re chopping the florets off the broccoli and throwing away the stalk you’re missing out. The stalk has that delicious broccoli flavour and can be used in so many ways. My broccoli stalk and sesame soup recipe is one of the things I like to use the stalks for but you can also chop them finely and add them to stir fries, pasta dishes and roasted veg.
Ingredients
You will need (for four portions):
- Oil for frying
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- Broccoli, a mix of stalks and florets around 350g
- 1 garlic clove, roughly chopped
- 400ml hot vegetable stock
- Salt and pepper
- 1 tbsp toasted sesame seeds
- Sesame oil for drizzling
Method
Start by adding a little oil to a large saucepan over a medium heat.
Add the onion and celery to the pan and fry for five minutes until the vegetables are starting to soften.
Smoked Bacon and Kale Soup
There’s something special about watching the steam rise from a hot bowl of soup after you’ve been working in the garden all morning; you just know it’s going to fill you up. My smoked bacon and kale soup came about simply to use up some ingredients in the kitchen. I cooked up enough for six portions so there’s plenty in the freezer for a wet and windy day. We have rather busy weekends and when lunchtime comes it’s nice to stop, take some time and eat something nourishing.
Spinach and Potato Kofta Curry
I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!
ingredients
You will need (for four portions):
For the koftas:
- 600g potatoes, peeled and diced
- Oil for cooking (I use rapeseed)
- 1/2 tsp mustard seeds
- 2 tsp cumin seeds
- Pinch turmeric
- 1 large onion, chopped
- 4 large garlic cloves, peeled and sliced
- Thumb size piece ginger, peeled and finely chopped
- 1 chilli, finely chopped
- 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
- 2 tsp garam masala
- Salt and pepper
- Salt and pepper
For the sauce
- 2 large onions, sliced
- 4 large garlic cloves, peeled and sliced
- Thumb size piece of ginger, finely chopped
- 1 tsp ground fenugreek
- Oil for cooking (I use rapeseed)
- 1 chilli, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- Salt and pepper
- 200ml water
- 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
- Small handful fresh coriander, roughly chopped
method
For the koftas
Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked.
Easy Vegetable Lasagne
There’s a very good reason why this is an easy vegetable lasagne: there’s no béchamel! One of the things I love most about lasagne is how comforting it is, all those layers of pasta and sauce, so I didn’t want to miss any of that by cutting out a few steps. It’s still creamy and cheesy but only uses one sauce. This is such an easy recipe and you can use whatever vegetables you have to hand.
ingredients
You will need (for four portions):
- 1 onion, roughly chopped
- 1 aubergine, roughly chopped
- 2 peppers (whatever colour(s)) you like, seeds removed and roughly chopped
- Handful cherry tomatoes, halved
- Any other vegetables you like, such as courgette, carrot, etc. prepared and roughly chopped
- 2 garlic cloves, peeled and crushed but left whole
- Olive oil for cooking
- Salt and pepper
- 600ml passata
- 200ml crème fraîche
- 1 tbsp red pesto
- 25g Parmesan, grated
Method
Start by preheating an oven to 180C.
Put all of the prepared vegetables onto a baking tray and drizzle over enough oil to give everything a light covering. Add a little salt and pepper and give everything a good mix with your hands.
Creamy Lentil Pasta Bake
You know those small pasta shapes you can buy which are ideal for minestrone? Well, it turns out they make a really good pasta bake. I found this out by accident when making my creamy lentil pasta bake and looked in the cupboard to find only teeny tiny bows to hand. This is a seriously tasty and very filling vegetarian pasta bake which is crammed full of veg with a little added double cream for a touch of weeknight luxury.
Ingredients
You will need (for two plus leftovers):
- 180g pasta
- 250g cooked puy lentils
- Handful grated cheese, cheddar or Parmesan both work well
For the creamy tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 pepper, finely chopped
- Olive oil for cooking
- 600g tomato passata
- 1 tbsp sundried tomato paste
- 3 nuggets frozen chopped spinach (you could use fresh that has been wilted and chopped)
- 150ml double cream
- Salt and pepper
Method
Start by making the sauce. Get a saucepan onto a medium heat and add the onion with a glug of olive oil. Fry gently for 10 minutes.
Chicken and Chorizo Tray Bake
It’s late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it’s cooking and also tastes divine. Those orange juices at the bottom of the dish? Don’t waste those. Tear open some crusty bread and get dunking.
Ingredients
You will need (for two):
- 2 chicken breasts
- 2 red peppers, deseeded and chopped
- 1 red onion, peeled and sliced
- 250g cherry tomatoes, halved
- 75-100g cooking chorizo, sliced or diced
- Olive oil for cooking
- Salt and pepper
- Crusty bread to serve
Method
Preheat an oven to 180C.
Put the peppers, tomatoes, onion and chorizo in a baking dish; one big enough to almost hold everything in a single layer. Drizzle over a little olive oil and some salt and pepper then roast in the oven for 10 minutes.
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